Ingredients for crepes 2 eggs ½ cup milk ½ cup water 1 tablespoon sugar 2 tablespoons butter, melted 1 cup flour ½ teaspoon salt 1 teaspoon coconut oil
Ingredients for berry compote 2 T butter 1 T brown sugar 1 T lemon juice 1.5 cups THAWED mixed berries (or 2 cups frozen)
Ingredients for whipped cream ½ cup whipping cream 1T powdered sugar, for whipping cream and for plating
Method
Method for crepes Preheat the oven to 300F to keep crepes warm while cooking.
In a mixing bowl, combine eggs, milk, water, sugar and cooled melted butter. Add the flour and salt and mix until smooth, this may take a few minutes. You don’t want any, or few, lumps in your batter.
Heat a 10-inch skillet over medium-high heat until just hot enough to sizzle a drop of water. Once the pan is hot a small nub of coconut oil, give the oil about 5 seconds to heat up and then…
For each crepe pour ¼ cup-ish batter onto the pan while at the same time swirling the pan so the batter reaches the edges. Keep swirling until you don’t have any raw batter moving about.
Cook until the edges of the crepes begin to slightly brown, about 3 minutes. Now FLIP! The second side will only need about 30 seconds to finish cooking. Remove from the pan and place on a plate in the oven.
REPEAT: Add ¼ cup batter, swirl, flip, to the oven! Repeat.
Method for berry compote Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar has dissolved. Add berries and cook, tossing gently and not mashing berries until berries are warm and juices begin to be released. This will take about 5 minutes. If you’d prefer a thicker, jammier sauce, cook the compote longer until the berry juice is the consistency of syrup. Keep on the stove to stay warm.
Before eating, pour into a bowl for service and take to the table.
Method for whipped cream Find your largest stainless steel bowl and a whisk. Pour cream and sugar in a bowl and
WHISK, WHISK, WHISK until soft peaks form. Taste and sugar to taste.
Plating Consider how you are going to plate your crepes beautifully!
Be sure to dust powdered sugar over them with the sieve for your final touch.
